Food Safety

Food Safety is a scientific discipline that describes the handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potential health hazards.

Overview

Food safety considers a variety of aspects of food handling, including food storage, food preparation, food preservation, and food consumption. It is a critical aspect of public health, as improper food safety practices can lead to widespread outbreaks of foodborne diseases such as salmonella, E. coli, and botulism.

Foodborne Illness

Foodborne illness, also known as food poisoning, is an illness resulting from the consumption of contaminated, spoiled, or toxic food. The most common pathogens that cause foodborne illness are bacteria, such as Salmonella and E. coli, but other pathogens, such as viruses and parasites, can also be responsible.

Food Safety Standards

Food safety standards are set by national and international bodies to ensure the safety and suitability of food for consumption. These standards cover all aspects of food production, from raw materials, through production and processing, to retail and catering. They include requirements for hygiene, labelling, and traceability.

Food Safety Management

Food safety management involves the implementation of practices and procedures to prevent foodborne illness. This includes Hazard Analysis and Critical Control Points (HACCP), a systematic preventive approach to food safety.

Food Safety Legislation

Food safety legislation is a set of laws and regulations that govern the handling, preparation, and storage of food. These laws are enforced by government agencies, such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union.

See Also

• Food Quality
• Food Hygiene
• Food and Drug Administration
• European Food Safety Authority

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